Salmon is famed for its high omega-3 fatty acid content, but did you know this popular fish is also rich in B vitamins? Integral to multiple processes in the body, various B vitamins help convert food to energy, create and repair DNA and reduce inflammation tied to heart disease. Salmon is also rich in the antioxidant compound astaxanthin, which contributes to its red pigment, is linked to lowering risk of heart disease and works in tandem with omega-3 fatty acids to help protect the brain and nervous system from inflammation.
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1. In a small skillet on medium-low, heat one-half of oil. Add shallot and salt and cook, stirring occasionally, until tender and light golden, 3 to 4 minutes. Transfer to a cup to cool.
2. In a bowl, combine butter, lemon zest and juice, capers, remaining one-half of oil and cooled shallot mixture. Flake canned salmon into bowl; add smoked salmon and paprika. Mash everything together with a fork until well combined. Season with additional salt and pepper, to taste. Cover and refrigerate for at least 2 hours. Let sit at room temperature for 15 minutes before serving. Serve with crudités, crackers or toasted bread of choice.
- Serving Size 1/6 of recipe
- Calories 167
- Carbohydrate Content 1 g
- Cholesterol Content 57 mg
- Fat Content 14 g
- Fiber Content 0 g
- Protein Content 10 g
- Saturated Fat Content 6 g
- Sodium Content 268 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 1 g